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Rock and Rye Syrup (Mix and strain)
Mix and strain. .
I I ounce 1/2 ounce 1½ ounce 3 pints 5 pints Virginia Julep.
One-fourth ounce creme de menthe syrup, 1/2 ounce lemon syrup, 3 dashes port wine, 2 maraschino cherries. Serve in 8-ounce mineral. Add sprig fresh mint.
Maraschino Sundae Walnut Bisque.
This is the most delicious down-to-date and swellest sundae that can be served at the soda counter; to make it in thoroughly good style you should proceed as follows:
Mix one pint of American Whole Walnut Bisque with two pints plain syrup in the bowl on the counter (you can use the walnut meats whole as You don't want accidental trade on soda-you want regular custom. The fountain tells people whether you are making a specialty of soda or not. they come in walnut bisque, or break them up in smaller pieces, whichever you prefer). Place a cone-shaped measure of ice cream in our No. 34 Sundae Glass, over this sprinkle some of the walnut bisque from the bowl on the counter, and on top of this pour an ounce of apricot syrup made from American Apricot Floss. There is no flavor that goes so well with nuts as apricot.
This sundae sells in different places for 10 or 15 cents, but to make a dead swell thing of it you should put on the top of the sundae, as described above, a teaspoonful of whipped cream and top it off with American Maraschino Cherry. You can then, without difficulty, get 15 or 20 cents for this sundae. When served with the addition of the whipped cream and maraschino cherry this sundae is known as Walnut Cream Bisque. Serve with a sundae spoon.
Walnut Cream. (See Hickory-Nut Cream.) Walnut Sundae.
Make a regular sundae with crushed pineapple and top with a spoonful of whole or chopped walnut meats.
Whipped Cream.
Take 2 earthen bowls and 2 tin pans, each 6 or 8 inches greater in diameter than the bowls; place a bowl in each pan, surround it with broken ice, put the cream to be whipped into one bowl and whip it with an American Whipped Cream Churn. The cream should be pure and rich, and neither sugar nor gelatin should be added to it. As the whipped cream rises and fills the bowl remove the churn and skim off the whipped cream into the other bowl.
The philosophy of the process is that the churn drives air into the cream and blows an infinity of tiny bubbles, which forms the whipped cream; therefore, in churning, raise the dasher gently and slowly, and bring it down quickly and forcibly. When the second bowl is full of whipped cream, pour off the liquid cream, which has settled to the bottom, into the first bowl, and whip it again. Keep the whipped cream on ice, and it will stand up good and stiff for a day.
IMPORTANT.-The addition of an even teaspoonful of salt to i quart of sweet cream before whipping will make it whip up very readily and stiff, and stand up much longer and better than without it. Whipped Cream for Egg Drinks.
The use of whipped cream at the soda fountain is constantly increasing. It started for hot soda and has spread to all kinds of fancy drinks. Any sundae is improved by adding a spoonful of whipped cream, and this is also especially true of fancy drinks. Egg phosphates and fancy drinks in the South are very largely made with whipped cream, instead of ice cream or plain cream, and any of the fancy egg drink formulas in this book may be greatly improved by adding a teaspoonful of whipped cream. Don't forget that soda is not like an ordinary purchase. People require some things, but they must be tempted to soda.
Whipped Cream.
For Almond Sponge or Other Beverage.
Eggs, whites of